by Ross Kingsley | Mar 2, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
Locating and operating a restaurant in a bustling shopping mall comes with unique advantages and challenges. Malls provide access to steady foot traffic, convenience, and a diverse customer base, but they also impose restrictions and demands that impact operations.
Advantages
One significant benefit is the built-in foot traffic. Malls naturally draw shoppers, families, and tourists, creating a constant stream of potential customers. This reduces the need for intensive marketing efforts, as the mall’s environment already attracts people.
Another advantage is shared infrastructure. Restaurants in malls typically don’t need to provide certain facilities, such as restrooms, as these are included in the mall’s amenities. This not only saves money but also frees up manpower and valuable space for dining areas or kitchen operations.
Additionally, mall locations provide added convenience and security. Features like ample parking, managed cleaning services, and centralized maintenance allow restaurant operators to focus more on their core business—serving great food and delivering excellent service.
Disadvantages
Despite the benefits, operating in a mall comes with notable drawbacks. Rent is a major concern, as mall landlords often charge high base rates. Some landlords go a step further and also require a revenue-sharing arrangement, where restaurants must pay a percentage of their sales in addition to rent. This can be particularly burdensome for small or mid-sized businesses, especially during slower months.
Another disadvantage is the lack of flexibility. Malls typically enforce strict operating hours, which can limit the ability to open early for breakfast or close late for special events. This rigidity can make it challenging for restaurants to adapt to their target audience’s needs. They often also impose operating hours for their central air-conditioning systems, further curtailing or at least regulating opening hours.
Finally, the competitive nature of malls and restrictions on customization can make it difficult for restaurants to stand out. Limitations on exterior design and signage, combined with the fast-paced mall environment, can discourage a more relaxed or unique dining experience.
Our Own Experience
For Churrasco Phuket Steakhouse, its location inside the iconic Jungceylon Shopping Center in Patong Beach has been the perfect choice since January 2012. We are catering to over 100 nationalities visiting Phuket as tourists, and the mall location has served our steakhouse extremely well. In turn, due to our long and excellent history and consistently top reviews, we add significant traffic to the mall in turn. People seek us out in high numbers every day, which benefits the mall and other mall restaurants nearby.
In summary, while running a restaurant in a busy mall offers access to a ready-made customer base and many shared facilities, the high costs, operational constraints, and revenue-sharing models require very careful consideration and evaluation.
In other words, do your homework diligently.
Image Credit: https://churrascophuket.com/about/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Latin America is celebrated for its rich grilling traditions and unique steak cuts. These cuts reflect regional practices and cultural heritage, offering distinct flavors and textures compared to Western styles. Among the most iconic are the Picanha, Maminha, Arrachera, and others that have gained global popularity.
The Picanha, a Brazilian favorite, comes from the top sirloin cap and is instantly recognizable by its thick fat cap, which locks in flavor and tenderness during cooking. Unlike Western butchery, which often trims this section, Brazilians cook it whole, skewered and seasoned simply with rock salt for churrasco grilling. This method highlights the meat’s natural flavor, and the Picanha has since become a global sensation, introduced through Brazilian steakhouses worldwide.
The Maminha, or tri-tip, is another standout Brazilian cut from the bottom sirloin. Known for its lean texture, light marbling, and buttery flavor, the Maminha is often slow-roasted or grilled whole, making it a versatile choice for any barbecue. Its origins lie in Brazil’s preference for cuts that balance flavor with tenderness, often paired with traditional sides like farofa (toasted cassava) and vinagrete (Brazilian salsa).
Argentina and Uruguay, famed for their world-class beef, contribute the Bife de Chorizo (Striploin) and Bife Ancho (Ribeye). These cuts are central to the region’s beloved asado tradition, where meat is cooked slowly over wood fires. The Striploin is prized for its balance of tenderness and flavor, while the Ribeye’s bold marbling enhances the smoky, rich taste characteristic of traditional grilling. Unlike Western butchery, Argentine and Uruguayan methods retain the fat and marbling, preserving the meat’s natural juiciness.
Mexico’s Arrachera, or skirt steak, stands out for its bold, beefy flavor. Once considered a humble cut, it rose to prominence through marination, which tenderizes the meat and enhances its taste. Today, Arrachera is a staple in tacos, fajitas, and other classic Mexican dishes, reflecting its versatility.
Latin American butchery emphasizes flavor and natural fat, differing from Western methods that favor leaner, uniform cuts. Globally, cuts like Picanha, Arrachera, and Maminha have captivated chefs and diners, showcasing the adaptability and richness of Latin American grilling traditions. These cuts represent more than just food—they celebrate culture, community, and the art of cooking.
Image Credit: https://churrascophuket.com/menus/ (Maminha, page 15)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | WINES: UNCORKING THE MYSTERY
Rotspon wine, a rare gem in the world of viticulture, represents a fusion of French winemaking and German trading traditions. With a history spanning centuries, Rotspon has carved a unique identity among wine connoisseurs, owing to its distinct origin story, unusual maturation process, and enduring appeal.
Origins and History
The term “Rotspon” originates from the Northern German dialect, where “rot” means red, and “spon” refers to a wooden cask. This name highlights the wine’s historical connection to the flourishing maritime trade of the 13th and 14th centuries. The Hanseatic League, a powerful confederation of trading cities in Northern Europe, played a pivotal role in transporting goods across the region. French wines, particularly from Bordeaux, were highly prized and became a significant export commodity.
German merchants purchased these wines in bulk and transported them in wooden barrels to ports in cities such as Lübeck, Hamburg, and Bremen. What made Rotspon unique was its maturation process. Unlike traditional French wines that aged in cellars, Rotspon continued aging during its voyage and while stored in the cooler, humid conditions of northern Europe. This resulted in a muc different “hybrid” flavor profile, often described as milder compared to its counterparts aged exclusively in French cellars.
Why Rotspon is Unusual
The distinctiveness of Rotspon lies in its maritime maturation. The constant movement during transportation and the varying temperature and humidity levels of the northern European climate influenced the aging process. This environment allowed the wine to develop unique characteristics, distinguishing it from wines aged in the relatively stable conditions of southern France.
Additionally, Rotspon is not about a specific grape varietal or blend. Instead, it encompasses red wines sourced from various French regions, predominantly Bordeaux. The emphasis is on the transformation that occurs during its journey and subsequent storage in German trading cities, making it less about the terroir and more about the process.
Modern Use and Acceptance
Today, Rotspon remains a rare niche product, cherished more for its historical roots than its flavor. It is particularly popular in northern Germany, where traditional merchants still import and mature French wines using methods reminiscent of the Hanseatic era. Wine enthusiasts often seek Rotspon for its mild texture and as a piece of living history.
While its production is relatively limited, Rotspon has found a loyal following among those who appreciate its blend of cultural heritage and distinctive taste.
Image Credit: https://luebeck-zwischenzeilen.de
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | LIQUORS: LIFT YOUR SPIRITS
Nothing encapsulates the spirit of Mexico’s drinking culture as authentically as Tequila, Mezcal, and Pulque. Each has a deep history, unique production process, and distinct cultural significance, making them global symbols of Mexican heritage.
Origins and History
Tequila and Mezcal trace their roots to the ancient Mesoamerican use of agave, a sacred plant known as the “tree of miracles.” The indigenous peoples fermented agave sap to create Pulque, a milky, slightly sour beverage consumed in rituals and daily life. Pulque dates back over 2,000 years, revered by the Aztecs as a gift from the gods.
Tequila and Mezcal emerged after the Spanish conquest, when distillation techniques were introduced. Mezcal, the older of the two, was crafted by roasting agave hearts, a method still used today to impart its signature smoky flavor. Tequila evolved later, distinguished by its use of blue Weber agave and its production being limited to specific regions, including Jalisco.
Differences in Production
Tequila is strictly made from blue agave, while Mezcal can be made from over 30 agave varieties. Mezcal’s traditional roasting method contrasts with Tequila’s steam-cooked process, resulting in Mezcal’s smoky profile versus Tequila’s smoother, lighter taste. Pulque, on the other hand, is not distilled; it’s a fermented drink made from the sap of agave, offering a unique, tangy flavor and a viscous milky texture.
Modern Use and Global Appeal
Tequila and Mescal have seen a meteoric rise in global popularity, celebrated in craft cocktails and artisanal sipping. Pulque, once overshadowed, is experiencing a revival in Mexico and abroad, embraced for its historical and cultural significance.
As these beverages gain worldwide acceptance, they remain deeply rooted in their heritage, inviting us to savor not just their flavors but the stories they carry.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Gordon Ramsay has been an undeniable force in the culinary and entertainment industries for over two decades. From his Michelin-starred restaurants to his dominance on television with shows like Hell’s Kitchen, MasterChef, and Next Level Chef, Ramsay’s brand has become nearly inescapable. But no empire lasts forever. Despite his relentless drive and adaptability, there are fundamental reasons why Ramsay’s long-term success is not sustainable.
Oversaturation and Diminishing Uniqueness
One of Ramsay’s greatest strengths has been his ability to be everywhere at once. His TV shows, social media presence, and global restaurant empire make him one of the most recognizable chefs in the world. However, this omnipresence is also his biggest weakness. There is a fine line between being a cultural staple and being overexposed. With multiple television shows running simultaneously and an increasing number of Ramsay-branded restaurants and products, his brand risks becoming diluted. What once felt fresh and exciting may soon become repetitive and highly predictable.
The Evolution of Food Media
When Boiling Point first aired in 1999, Ramsay’s aggressive, no-nonsense approach stood out. But the food industry and media landscape have evolved significantly. Today’s audiences are gravitating towards more approachable, relatable food personalities who focus on education, inclusivity, and positivity rather than confrontation, audience humiliation, and choleric antics. Shows like The Bear and social media influencers on TikTok and YouTube are shaping a new era of food entertainment—one that leaves Ramsay’s high-pressure, militaristic style look and feel dated.
Declining Restaurant Relevance
While Ramsay’s restaurants remain profitable, his name alone does not guarantee culinary excellence. Many of his mid-tier establishments, including his burger chains and Hell’s Kitchen-themed restaurants, have received mixed reviews, with some critics accusing them of prioritizing branding over quality. Furthermore, several of his restaurant chains are getting increasingly lackluster or negative reviews, further damaging his culinary reputation. The fine dining world, which originally gave Ramsay his credibility, has evolved. A new wave of chefs is pushing creativity and boundaries in ways that Ramsay no longer does. His focus on television and branding will ultimately lead to a decline in the prestige of his culinary empire.
Aging and Legacy Concerns
Ramsay’s relentless energy has been key to his success, but time spares no one. At 57, he is still at the top of his game, but can he sustain this level of intensity for another decade or two? Unlike some of his contemporaries who have gracefully transitioned into mentorship and behind-the-scenes roles, Ramsay remains a front-and-center personality. If he fails to adapt to a changing industry or step back at the right time, he risks fading into irrelevance.
When Stars Fade
Gordon Ramsay’s career has been built on talent, intensity, and an unyielding drive to succeed. But the very traits that propelled him to the top may also be what eventually bring him down. Whether it’s cultural shifts, overexposure, or simple aging, his long-term dominance is not guaranteed. While he won’t disappear overnight, his influence will wane, as all empires do.
Image Credit: hhttps://www.gordonramsay.com/gr/about-gordon/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
